Here is how to prepare lunch sandwiches with green leaf vegetables fresh from garden:
Collect some green mustard cabbages (aka leaf mustard) and Redbor kale.
Wash and boil the veggies. Drain into a colander.
Place into serving dishes. Pour over some top-quality extra virgin olive oil. You need also some lemon vedges and salt. I sprinkle the veggies with gomashio, which is basically dry-roasted sesame seeds with salt.
Enjoy sandwiches with a cup of Yorkshire tea.
Copyright © The Enogastronomist — Learning begets hunger.©
Collect some green mustard cabbages (aka leaf mustard) and Redbor kale.
Wash and boil the veggies. Drain into a colander.
Place into serving dishes. Pour over some top-quality extra virgin olive oil. You need also some lemon vedges and salt. I sprinkle the veggies with gomashio, which is basically dry-roasted sesame seeds with salt.
Enjoy sandwiches with a cup of Yorkshire tea.
Copyright © The Enogastronomist — Learning begets hunger.©